1 leg of Lamb
5 springs of rosemary
10 cloves of garlic
5 strips of bacon sliced
1 stick of celery sliced
2 jalapeno peppers, remove vein and seeds
3 tablespoon olive oil
½ teaspoon of salt
½ teaspoon of ground black pepper
½ teaspoon of chopped rosemary
2 cloves of chopped garlic
Wash lamb, dry with paper towel. Remove visible white fat with knife. Stab holes into meat. About 20 holes, 1 inch deep. Salt your meat all over, then take your garlic and cut each clove lengthwise in half. Remove all your rosemary leaves, put the stems aside. Chop your jalapeno peppers in short strips. Take some rosemary place it in a hole, add a garlic, a celery, jalapeno and a bacon. Do this with each hole until each hole is full.
Mix olive oil with chopped rosemary, garlic, black pepper, salt and rub all over lamb. Add 2 cups of water in the baking dish. Bake at 375F for about 1 hour. Cover it with aluminum foil. Take out, baste with drippings, place back in oven , cover and bake another hour, baste. You need to bake it for about 4 hours. Serve with the following.
8 small potatoes (washed and cut in half)
2 tablespoons of olive oil
1 clove of garlic chopped
½ teaspoon salt
Boil potatoes for 15 minutes on medium heat, drain, place in a bowl. Add oil and spices, bathe potatoes in mixture, bake at 375F for 30 minutes. Zest one lemon over potatoes. Ready to serve.
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